- 1 cup coriander seeds
- 3/4 cup cumin seeds
- 1/4 cup dried hot red pepper flakes
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons black peppercorns
- 3 cardamom pods
- 1/2_ teaspoon whole cloves
- a 1-inch piece cinnamon stick
- Preheat oven to 350°F.
- In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
- Masala keeps in an airtight container 6 months.
- Available at East Indian markets and some specialty food shops.